I haven’t made this salad mix in over a year, but for some reason I got a huge craving for it today. So glad I ran to the store to pick up the ingredients! Not only is it a jiffy to make, but it sits lightly in my stomach, unlike most sandwiches. Granted, since I don’t buy dairy anymore it was a bit less exciting without the cream cheese on toasted Rye, but it can definitely hold its own in a dairy-free environment.

To be completely honest this is one of a few recipes I hijacked from a cafe I used to work at back home and adapted to my tastes– which included throwing out the chicken that is traditionally used. For awhile I felt a bit guilty, but within the last few months the original owners sold the cafe, so I like to feel as if I’m helping keep the spirit of the old store alive. ;)

No Chicken Chinese Salad:
Makes 4-6 servings

1 Green apple, chopped
3 Celery stalks, halved and chopped
5 Scallions, chopped
1/2 cup Sliced almonds
1/2 cup Fresh dried cranberries
1 cup Extra-firm Tofu (optional)
Vegan mayonnaise

Chinese Salad Dressing:
Makes ~1/2 cup

1/4 cup Rice vinegar
3 Tbsp Shoyu
1 Tbsp Black pepper
1 Tbsp Sesame oil
1/4 tsp Five-spice

- If using, cube tofu into bite sized pieces and fry over medium heat in minimal oil until all edges are golden brown. Remove from heat. Combine salad ingredients in a medium sized bowl, adding a spoonful of mayonnaise to bind it all together. Stir in fried tofu once it’s cooled down.

- Combine dressing ingredients in a small mason jar, or reuse an old glass dressing bottle. Shake vigorously and pour 2 Tbsp. of dressing over the salad mix.

- Refrigerate mixture in a tightly sealed container for up to a week and a half. Spread on your favorite sandwiches or salads.